Betty Boop

Michael Harlan Turkell

An old time favorite, some folks call this the black-and-white of floats. You can switch it up by reversing the ingredients and using vanilla syrup and chocolate ice cream. Either way, it's a "boop-oop-a-doop" of a float.

Reprinted with permission from The Soda Fountain by Brooklyn Farmacy and Soda Fountain, Inc. copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography (c) 2014 by Michael Harlan Turkell

Publisher retains all copyrights and the right to require immediate removal of this excerpt for copyright or other business reasons.

Level:
Moderate

Yield:
1 float

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Ingredients

¼ c. Fox’s U-Bet chocolate syrup

1¼ c. plain cold seltzer

1 scoop vanilla ice cream

Directions

Pour the syrup into a fountain glass and add seltzer until the glass is two-thirds full. Stir gently with a soda spoon to combine.

Then, scoop a very firm 4-ounce ball of ice cream and “hang” it on the inside rim of the glass. To hang the scoop of ice cream, stabilize the glass with one hand and utilize the scoop with your other hand to push the ball of ice cream down and out onto the rim of the glass so that the rim extends about two thirds of the way into the scoop. You don’t want your scoop to feel like it could topple, but you also don’t want to push down so hard that it splits. If you started with a firm scoop, you shouldn’t need to make any adjustments to your ball of ice cream once it’s hanging on the rim. Add the remaining seltzer to fill the glass. Serve immediately.